Step-by-Step Guide to Prepare Speedy 番茄蛋米苔目 Short Rice Noodles (Bee Tai Bak) w Tomato Scrambled Egg)

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, 番茄蛋米苔目 short rice noodles (bee tai bak) w tomato scrambled egg). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few ingredients. You can have 番茄蛋米苔目 short rice noodles (bee tai bak) w tomato scrambled egg) using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make 番茄蛋米苔目 Short Rice Noodles (Bee Tai Bak) w Tomato Scrambled Egg):

1. Get 米苔目 Short rice noodles (Bee Tai Bak)
2. Take 肉碎 Minced meat (50g)
3. Prepare 四季豆 French beans (50g)
4. Get 鱼丸 Fish balls
5. Prepare 蒜头 Garlic (1 clove)
6. Prepare 鸡蛋 Eggs (2)
7. Take 番茄 Tomatoes (1)
8. Make ready 蚝油，酱清 Oyster sauce, Light soy sauce
9. Prepare 番茄酱 Tomato sauce

Steps to make 番茄蛋米苔目 Short Rice Noodles (Bee Tai Bak) w Tomato Scrambled Egg):

1. 准备番茄蛋: 番茄切小块，打散鸡蛋。热锅，加油，加入番茄，散蛋。加入番茄酱炒香，备用。Prepare Scrambled Egg: Cut tomatoes into small cubes, beat the eggs. Heat frying pan, add in oil, tomatoes and eggs. Add tomato sauce and stir-fry, stand-by.
2. 把鱼丸放入热水煮3分钟，备用。Cook fish balls in boiling water for 3mins, stand-by
3. 蒜头切薄片，四季豆切小段。热锅，加入油，蒜头，四季豆和肉碎翻炒. Cut garlic into slices, cut french beans into small sections. Heat frying pan, add in oil, garlic, French beans, minced meat and stir-fry
4. 加入米苔目，鱼丸，酱清，蚝油，翻炒。Add Bee Tai Bak, fishballs, light soy sauce, and oyster sauce, stir-fry
5. 把米苔目放入盘中，加入番茄蛋。Place fried Bee Tai Bak on plates, and add in tomato scrambled eggs

So that’s going to wrap it up with this special food 番茄蛋米苔目 short rice noodles (bee tai bak) w tomato scrambled egg) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!